Chocolatey Zucchini Cake

This is my husband's favorite kind of cake.  Well....it's a tie between this and rhubarb cake.  Weird.  Anyway, I think he got this recipe when he took a foods class in high school, which you know he took only because it was the only chance he'd get to eat in class. :)  It's written in a little index card booklet in his best high-school-boy penmanship with about 30 other recipes.  Pretty presh if you ask me. :)

ZUCCHINI CAKE

Ingredients:
1/2 cup butter
1/2 cup oil (substitute 1/2 cup applesauce for less fat)
1 3/4 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour milk (add 1/2 tbsp vinegar to milk and let stand 5 min)
2 cups peeled/shredded zucchini
1/2 cup chocolate chips
1/2 cup brown sugar
1/2 cup chopped nuts (optional - we've never added these before)

Directions:
Cream sugar, butter and oil, add eggs and vanilla.  Mix well.  Add dry ingredients and sour milk.  Mix in zucchini.  Pour into a 9x13 greased cake pan.  Top with chocolate chips, brown sugar and nuts.  Bake at 325 for 40-45 minutes.  Let cool.  Once cool drizzle with caramel and chocolate ice cream topping (that's what we use instead of frosting).